Combine all of the above ingredients into a sealed container or ziploc bag and marinate the chicken in the refrigerator for several hours. (I usually throw this together the night before or over my lunch hour.)

Heat a large, non-stick skillet over medium heat. Pour the chicken and the marinade into the skillet and cook until browned on both sides and the chicken is cooked through. About 4 minutes per side.

Lime Quinoa

Ingredients

1 cup Quinoa

2 cups Water

1/4 tsp salt

1/2 tsp Black Pepper

2 tsp Coconut Oil

Zest and Juice from 2 Limes

Directions

Rinse quinoa in a fine sieve and then transfer to a medium pot. Add all of the ingredients except for the lime zest and juice and bring to a boil. Reduce the heat to low and simmer 15-20 minutes, covered, until the water is absorbed. Add the lime juice and zest and fluff with a fork.

Avocado Salad with Cilantro Lime Dressing

Salad Ingredients

2 cups Chopped Romaine and Spinach

1/2 small Cucumber, sliced

1/2 Tomato, chopped

1 Green Onion, chopped

1 Avocado, sliced

Cilantro Lime Dressing Ingredients

1 tbsp Olive Oil

1 tbsp Honey or 1/2 tbsp Stevia

1 tbsp White Wine Vinegar

2 tbsp Cilantro, chopped

1 Lime, juiced

Fresh Black Pepper, to taste

Directions

Prepare the vegetables for the salad and toss together in a large bowl. Whisk together all of the ingredients for the Cilantro Lime Dressing and pour over the salad.